I had a great time sharing some of my favorite tips for baking with lemon today on KGW's Hello, Rose City! Lacey and I had fun making Lemon Crumble Muffins. Check out the clip below and brighten your kitchen with some lemon sunshine this spring.
Lemon Crumble Muffins Recipe by Elizebett Rocha Bento Eslinger I’m a huge fan of lemon-based desserts and crumble-based desserts, so I figured: why not combine lemon and a brown sugar crumble into one gorgeous muffin? These muffins are a huge hit in my house, and they look like they’ve come out of a professional bakery. This recipe makes 12 muffins. Ingredients - Crumb Topping 80g (~ ⅔ cup) all-purpose flour 50g (~ ¼ cup packed) brown sugar 2 tsp grated lemon zest 1 pinch of table salt 55 g (~4 tbsp) unsalted butter, melted Ingredients - Batter 200g (~1 cup) milk 140g (~⅔ cup) vegetable oil 1 egg 15 g (~2 tbsp) grated lemon zest (about 3 large lemons) 340...
I had a great time demonstrating two of my favorite holiday cookies recipes with Lacey on KGW's Hello, Rose City! Today we made Candy Cane Cookies and Peppermint Sugar Cookies. Check out the full demo below and learn more about how to make these scrumptious bites!
Recipe by Elizebett Rocha Bento Eslinger Meet you new favorite sugar cookie: chewy goodness boasting a hint of peppermint and a delicate crunch of candy cane. These drop cookies are easy to make and perfect for the winter holiday season! Makes 18-24 cookies. Ingredients 185 g (about 1 ½ cups) flour, sifted ¼ tsp table salt ¼ tsp baking powder, sifted ⅛ tsp baking soda, sifted 113 g (½ cup) unsalted butter, softened 175 g (~1 cup) granulated sugar ¼ tsp vanilla extract ¼ tsp peppermint extract 1 large egg, beaten, room temperature 38 g crushed candy cane (about 3 whole candy canes or about ¼ cup crushed) ⅓ cup powdered sugar (for rolling balls of dough before baking) Directions Preheat...
